Lamb Shank Serviced with Jollof Rice, Plantain and Asian Slaw
Come Dine With Me South Africa S8: Ep8 Oyedeji's recipes
Oyedeji (Deji) Amao
Ingredients
- 5 medium sized Lamb shanks
- 5 tablespoons Olive oil
- Plenty of Salt
- Plenty of Garlic powder
- Plenty of Onion powder
- Plenty of Black pepper corn
- ½ Juice Lemon
- 1 cup Water
- 5 cups of Rice
- 1 Tomato paste
- 1 cup of Beef or turkey stock
- 4 Red pepper
- Black pepper
- White pepper
- Thyme
- Curry powder
- 1 Large onion
- Seasoning cubes (Knorr chicken)
- ¼ Green cabbage
- ¼ Red cabbage
- 2 Large Carrots
- Mint leaves
- 3 tablespoons Rice vinegar
- 3 tablespoons Soy sauce
- 2 teaspoons Fish sauce
- 2 teaspoons Lime juice
- 3 tablespoons Peanut oil
- 1 ½ tablespoon Sugar
- Garlic
- Coriander
- 5 fingers Plantain
- Bay leaves
Method
- Lamb Shank - Preheat oven to 230 degrees
- Wash lamb shank and allow to dry. You can also dry with paper towel
- Rob lamb shank with olive oil in a oven try
- Add garlic and onion powder
- Coat with pepper corn
- Place uncovered in the preheated oven for 40 minutes to allow shanks brown a bit
- Take out of the oven and add the juice of ½ lime, water
- Cover tightly with foil
- Put back in the oven
- And recued the oven temperature to 176 degrees
- And cook for 2 hours
- Asian Slaw - Shred carrots, red and green cabbage in a casserole and add coriander
- Dressing - Combine all the dressing ingredients in a jar and shake well
- Pour dressing over slaw ingredients and let it rest so the dressing soaks in
- Jollof Rice – In a pot, slow heat vegetable oil
- Braise bay leaves, onions, and garlic in the oil for 3 minutes
- Add to tomato paste and fry for 5 minutes
- Blend red bell peppers and cook for 50-60 minutes (I will prepare this the day before)
- Add blended and cooked red pepper in to fried tomato paste
- Add white & black pepper, curry powder and seasoning cubes
- Cook for 5 minutes
- Add your washed rice
- Add your beef or turkey stock (I will prepare this the day before)
- Allow to cook on high heat for 10 minutes
- Reduce to low heat and cover with foil (the steam will cook the rice for about 30 minutes)
- Plantain - cut plantain into cubes
- Heat vegetable oil for 5 minutes
- Fry cubed plantain until golden brown
Notes
The plantain will be fried a few minutes before the main is served